Vegetarian Vindaloo

Indian - World Cuisine

A great option for a vegetarian vindaloo main dish that makes the house smell yummy!

Brief

Prep 25 mins

Cook: 25 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Vegetarian Vindaloo

Ingredients

1 tablespoon olive oil

1 tablespoon ground cumin

2 teaspoons yellow curry powder

½ teaspoon ground cloves

½ teaspoon ground cinnamon

¼ teaspoon ground turmeric

1 cup water

1 (28 ounce) can diced fire-roasted tomatoes

1 head cauliflower

cut into florets

2 green bell peppers

diced

2 potatoes

cubed

1 zucchini

cubed

1 serrano chile pepper

diced

2 teaspoons grated ginger

2 cups water

¼ cup white vinegar

Adipoli Parathas

World Cuisine

Directions

Step 1

Heat oil in a large saucepan over medium heat. Add cumin curry powder cloves cinnamon and turmeric; cook for 1 minute. Add 1 cup water and simmer for 5 minutes. Add tomatoes cauliflower bell peppers potatoes zucchini serrano pepper and ginger; cook stirring often 5 minutes. Add 2 cups water and vinegar cover and simmer 10 minutes more.

Nutritional Information

Vegetarian Vindaloo

Servings Per Recipe:4

Calories: 210.2

% Daily Value *

Protein: 7.9g 16%

Carbohydrates: 39.8g 13%

Dietary Fiber: 10.1g 40%

Sugars: 11g

Fat: 4.6g 7%

Saturated Fat: 0.7g 3%

Vitamin A Iu: 574.7IU 12%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 1.1mg 68%

Vitamin C: 160mg 267%

Folate: 131.6mcg 33%

Calcium: 144.8mg 15%

Iron: 5.1mg 28%

Magnesium: 90.3mg 32%

Potassium: 1494mg 42%

Sodium: 344mg 14%

Thiamin: 0.3mg 34%

Calories From Fat: 41.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.